Bean, Corn and Pomegranate salad

It sounds unusual, but it’s a deliciously enticing flavor combination that works beautifully (and looks beautiful) as a side salad with roasted or grilled meats. The leftovers are delicious a day later, rolled into whole wheat tortillas.

PREPARATIONArrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle pomegranate seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.